top of page
  • Twin Springs Fruit Farm

Lemony Braised Celery with Hazelnuts


3 cups water  3 cups unsalted chicken stock  1/4 cup extra-virgin olive oil  5 (1-inch) strips lemon rind  2 tablespoons fresh lemon juice  2 teaspoons kosher salt  2 bay leaves  5 cups (1 1/2-inch) pieces diagonally cut celery, veins removed  3 tablespoons toasted crushed hazelnuts  2 tablespoons extra-virgin olive oil  1/3 cup celery leaves  1/4 teaspoon kosher salt  1/4 teaspoon freshly ground black pepper

Preparation Combine water, chicken stock, 1/4 cup olive oil, lemon rind, lemon juice, 2 teaspoons kosher salt, and bay leaves in a large saucepan over high heat; bring to a boil. Add diagonally cut celery to pan. Reduce heat; simmer 15 minutes or until very tender when tested with a sharp knife. Transfer celery to a serving plate using a slotted spoon. Sprinkle evenly with crushed hazelnuts, 2 tablespoons olive oil, celery leaves, 1/4 teaspoon kosher salt, and pepper.

Robin Bashinsky Cooking Light NOVEMBER 2015

Recent Posts

See All


INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


bottom of page